Step 1

Whisk the dry ingredients together. Add the flour, cornstarch, almond flour, powdered sugar, and salt to a mixing bowl or stand mixer fitted with the paddle attachment. Whisk until combined.

Step 2

Sand the dough. Add the diced cold butter and cut it into the dry ingredients until it forms a fine sandy texture.

Step 3

Form a dough. Once the texture resembles sand, add the cold milk (and vanilla extract if using) and knead until it forms a dough. Do not over-knead and stop as soon as the dough comes together.

Step 4

Transfer to a working surface. Transfer the dough to a sheet of parchment paper and top with another layer of parchment paper. The dough is sticky and will stick to the rolling pin if you don't sandwich it between parchment papers.

Step 5

Flatten. Flatten the dough to a ⅛-inch thickness (about 4mm) using a rolling pin. The thickness is up to you and will affect the baking time.

Step 6

Refrigerate. Once the dough is flattened, transfer it to a baking sheet and refrigerate it for at least 1 hour, preferably 2 hours. You can also leave it overnight in the refrigerator if you plan on baking it the next day.

Step 7

Grease tart rings. Lightly grease 3-inch (8cm) perforated tart rings with butter. Place them on a baking sheet lined with parchment paper.

Step 8

Cut out circles. Using one of the tart rings, cut out 8 circles of dough. Using a thin spatula, transfer the circles into each tart ring.Cut strips. Using a sharp knife, slice strips about 10 inches (25cm) long and 1 inch (2.5cm) thick. These strips will make the sides of each tartlet.

Step 9

Press them together. Working with one at a time, transfer a strip of dough to one of the tart rings and press it to the sides. Use your fingers to slightly push the bottom of the sides to the dough circle (to seal it). Repeat with the remaining strips of dough.

Step 10

Freeze. Transfer the baking sheet containing the tartlet shells to the freezer and freeze for at least 20 minutes.

Step 11

Preheat the oven to 320 °F (160°C).

Step 12

Trim the sides and poke the bottom. Using a sharp knife, trim the top of the sides. Poke several holes into the bottom of each tartlet using a fork. This will prevent the dough from puffing up.

Step 13

Bake. Bake the shells for 20-22 minutes or until golden brown in the preheated oven.

Step 14

Remove from the rings. Next, using an oven mitt, carefully remove each tartlet from the tart rings. Place the tartlet shells back on the baking sheet.

Step 15

Finish baking. Finally, bake the tartlets for another 5 minutes or until evenly golden brown. Be aware that baking time will differ depending on the thickness of your dough and the type/brand of oven used.

Step 16

Let cool completely before using the tartlet shells to make chocolate tarts, fruit tarts, or other desserts. Tartlet shells will keep for up to 7 days stored in a metal box at room temperature.